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Study suggests that over 80 % of Spanish schoolchildren consume excess salt

Salt is a hidden enemy in children's diets. So says the conclusion of a study by researchers from the Complutense University of Madrid, which suggests that over 80 % of Spanish schoolchildren consume excess salt; this is associated to greater risk of high blood pressure, osteoporosis, and obesity.

29 Jun 2017

Strategies for making 'better' bread to fight against iron and zinc deficiencies

The health effects of zinc and iron deficiencies can be devastating, particularly in developing countries. One strategy for addressing this problem involves fertilizing crops with the micronutrients.

28 Jun 2017

High intake of vegetable protein may protect women from early menopause

Results of a new study from epidemiologists at the University of Massachusetts Amherst and Harvard T.H. Chan School of Public Health suggest that long-term, high intake of vegetable protein from such foods as whole grains, soy and tofu, may protect women from early menopause and could prolong reproductive function.

27 Jun 2017

Tyson Foods Inc. recalls over 2 million pounds of chicken products

Tyson Foods Inc., a New Holland, Pa. establishment, has recalled more than 2.4 million pounds of their products containing ready-to-eat breaded chicken. The recall was announced by the U.S. Department of Agriculture's Food Safety and Inspection Service announced the recall on Friday, 9th of June. The Agency says that the label does not indicate the presence of milk which is a known allergen.

11 Jun 2017

‘Wholesome’ breads may not necessarily be healthiest choice for everyone, study reveals

Bread occupies a unique place in our diet: it accounts for about one-tenth of the calories many people in the West consume and up to 40 percent of the caloric consumption in some non-Western countries – more than any other food product.

9 Jun 2017

Gut composition affects whether white or brown bread is healthier, say researchers

Whether or not whole wheat bread is better for you than white bread is not as clear-cut as people generally believe and depends somewhat on an individual’s gut microbiome, say researchers.

7 Jun 2017

Health care law would increase hunger and poverty among millions in the U.S.

Bread for the World is alarmed that 23 million people, including 14 million on Medicaid, would lose health insurance coverage under the American Health Care Act passed by the House of Representatives on May 4.

25 May 2017

Age-related macular degeneration could be arrested by switching to low-glycemic diet, study finds

A study in mice finds that development of age-related macular degeneration (AMD) could be arrested by switching from a high-glycemic diet (starches as are found in white bread) to a low-glycemic (starches found in whole grains).

16 May 2017

Synthetic biologists re-engineer yeast cells to manufacture antibiotic penicillin

The synthetic biologists from Imperial College London have re-engineered yeast cells to manufacture the nonribosomal peptide antibiotic penicillin. In laboratory experiments, they were able to demonstrate that this yeast had antibacterial properties against streptococcus bacteria.

4 May 2017

Bread for the World: 10 hungriest states in the U.S. revealed

New analysis by Bread for the World of the latest hunger data has revealed the 10 hungriest states in the United States. To accompany the analysis, Bread for the World has created a new infographic mapping out those 10 hungriest states.

29 Apr 2017

Study shows how antibiotic treatments may offset beneficial effects of whole grain intake

According to recommendations from the Danish Veterinary and Food Administration, adult Danes should consume at least 75 g whole meal a day.

28 Apr 2017

Study shows protective link between consumption of legumes and risk of developing type 2 diabetes

Legumes are a food group rich in B vitamins, contain different beneficial minerals (calcium, potassium and magnesium) and sizeable amounts of fibre and are regarded as a low-glycemic index food, which means that blood glucose levels increase only slowly after consumption.

30 Mar 2017

First national survey reveals high burden of iodine deficiency among Israelis

62% of school-age children and 85% of pregnant women in Israel have low iodine intakes, according to the country's first national iodine survey. Government funding and legislation, and a government-regulated program of salt or food iodization, are essential to reducing the deficiency, which poses a high risk of impaired neurological development.

27 Mar 2017

Aalborg University students develop new virtual reality rehabilitation system for brain injured people

A group of students at Aalborg University has developed a virtual reality rehabilitation system. Now they receive a grant from the Siemens Foundation to get their system to market

20 Feb 2017

New research reveals brain chemistry involved in human bonding

In new research published Monday in the journal Proceedings of the National Academy of Sciences, Northeastern University psychology professor Lisa Feldman Barrett found, for the first time, that the neurotransmitter dopamine is involved in human bonding, bringing the brain's reward system into our understanding of how we form human attachments.

17 Feb 2017

Chronic exposure to common food additive alters nutrient absorption in small intestine

The ability of small intestine cells to absorb nutrients and act as a barrier to pathogens is "significantly decreased" after chronic exposure to nanoparticles of titanium dioxide, a common food additive found in everything from chewing gum to bread, according to research from Binghamton University, State University of New York.

17 Feb 2017

Ten steps for a healthy pregnancy

The Ten Steps for a Healthy Pregnancy, aims to offer mums-to-be essential advice to adopt good habits for healthy growth and development for both mum and baby.

14 Feb 2017

Consuming whole grains has modest effects on gut microbiota and immune response, study finds

In a clinical trial, adults who consumed a diet rich in whole grains rather than refined grains had modest improvements in healthy gut microbiota and certain immune responses. The research was conducted in tandem with a study that looked at the effects of a whole-grain diet on energy metabolism.

9 Feb 2017

Whole grain consumption increases calorie loss and metabolism, study suggests

A new study suggests that substituting whole grains for refined grains in the diet increases calorie loss by reducing calories retained during digestion and speeding up metabolism.